What the law requires
Allergens on the menu
Allergen information is not one more menu feature: it is mandatory information, and the venue is the one who answers for it. This guide explains how it is declared in Brío and which decisions remain yours.
The fourteen from Annex II
Brío uses the fourteen allergens that must be declared, in their official order, each with a pictogram. On each dish's card only the ones that dish contains appear: drawing all fourteen with twelve greyed out fills the menu with grey and stops any of them being read.
Contains and may contain are not the same
The law distinguishes an ingredient from a trace, and so does the menu: what it contains is in full ink, traces at half ink with a dotted ring. Declare traces when the risk of contact is real in your kitchen; declaring them on everything «just in case» leaves an allergic diner unable to choose anything.
The key is not optional
At the foot of the menu go all fourteen with their full names, alongside the notice that the information is available to the customer. A pictogram without its key informs nobody, and whoever comes to inspect will see it the same way.
Whoever really checks, checks the detail
Tapping a dish's row of icons opens the detail with all fourteen, what it contains and what it does not, and the summary written out in words. That summary is also what a screen reader announces: fourteen icons read one by one would make the menu unusable for someone listening to it.
The responsibility is the venue's
Brío shows what you declare. Keep it current when a recipe, a supplier or a method changes, and make sure the team can answer on the floor. No system can know that you changed the fryer oil today.
Before calling it done
- Every dish has its allergens reviewed by someone from the kitchen.
- Declared traces reflect a real risk.
- The key and the notice appear at the foot of the menu.